School of Dietetics and Human Nutrition news
Given the need to feed an estimated 2.4 billion more people by the year 2050, the drive toward large-scale, single-crop farming around the world may seem inexorable. Published on Feb 21, 2014 | Teatro Naturale InternationalWritten by S.C.
Which are the best pieces of pork, what their texture is, how moist they are – the secrets pigs keep from even the most skilled butchers – are about to be revealed, thanks to a sophisticated new technique that has been developed by McGill University researchers in conjunction with Agriculture Canada and the pork industry.
Seventy per cent of Inuit preschoolers in Nunavut, Canada’s largest territory, live in households where there isn’t enough food, a situation with implications for children’s academic and psychosocial development, found McGill University Associate Professor and Canada Research Chair Grace Egeland of the Centre for Indigenous Peoples' Nutrition and Environment and collaborators.
On behalf of the McGill Career Planning Service (CaPS) and the McGill Library, CaPS is delighted to announce that the The Big Guide to Living and Working Overseas On-Line has been added to our vast collection of career resources at McGill University.